Ingredients
- 18 red pearl onions, peeled
- 2 large carrots, peeled, halved lengthwise, cut into 1/3-inch wide pieces
- 2 large parsnips, peeled, halved lengthwise, cut into 1/2-inch wide pieces
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon herbes de provence
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon (5-ounce) bag baby arugula
- 1 teaspoon ripe pear, halved, cored, cut into thin wedges
- 1/2 cup chopped walnuts, toasted
- 18 red pearl onions, peeled
- 2 large carrots, peeled, halved lengthwise, cut into 1/3-inch wide pieces
- 2 large parsnips, peeled, halved lengthwise, cut into 1/2-inch wide pieces
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon herbes de provence
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon (5-ounce) bag baby arugula
- 1 teaspoon ripe pear, halved, cored, cut into thin wedges
- 1/2 cup chopped walnuts, toasted
- 3 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Preparation
Baking Directions:
For apple cider vinaigrette: In a medium bowl, whisk first 4 ingredients until blended.
Gradually whisk in the oil.
For the salad: Preheat oven to 400 degrees F.
In a large bowl, combine the onions, carrots, and parsnips.
Add the oil, herbes de Provence, salt, and pepper; toss to coat evenly.
Scatter the vegetables on large nonstick rimmed baking sheet; roast for 20 minutes.
Turn the vegetables over and roast until tender and beginning to brown, for 15 to 20 minutes longer.
Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables.
Add the dressing and toss until coated.
Sprinkle with the chopped walnuts and serve.
Prep Time: 15 minutes Cook Time: 45 minutesInactive Prep Time: 15 minutes
